• 1 cup lentils, preferably French green lentils
  • 1 bay leaf
  • 4 cups water
  • 2 teaspoons sea salt or kosher salt
  • 1 shallot, finely chopped
  • 2 tablespoons chopped fresh mint or Italian parsley
  • 3 tablespoons red wine vinegar
  • Freshly ground pepper, to taste + 1/2 teaspoon coarsely ground pepper
  • 4 tablespoons extra virgin olive oil
  • 1 lb. fresh tuna
  • Vegetable oil, as needed
  • 3 ounces mixed salad greens


Combine the lentils, bay leaf and water in a medium saucepan. Add 1 1/2 teaspoons salt and bring to a boil. Reduce the heat and simmer for 20-25 minutes, until the lentils are tender but still al dente.

While the lentils cook, whisk together the shallot, mint, vinegar, 1/8 teaspoon salt and pepper as desired. Slowly whisk in the olive oil.

Combine 3/8 teaspoon salt with about 1/2 teaspoon coarsely ground pepper. Season the tuna on both sides with this mixture.

Place a nonstick grill pan, or a skillet containing a little vegetable oil, over high heat.

When hot, add the tuna and sear for about 2 minutes on each side. Transfer to a warmed plate and let rest for a few minutes.

Toss the greens with about 2 teaspoons of the vinaigrette.

Drain the lentils and combine them with the remaining vinaigrette.

Portion the greens onto serving plates, then pile the lentils on top. Slice the tuna into thin strips, and fan out over the lentils.

Fish, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Salads
MacGourmet downloadLentil Salad with Seared Tuna. To import, drag image to your MacGourmet recipe box.